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1 | |
The most common cause of food-borne illness is the presence of what in foods? |
| | A) | bacteria |
| | B) | chemical preservatives |
| | C) | viruses |
| | D) | molds |
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2 | |
Pasteurization involves the: |
| | A) | exposure of food to high temperatures for short periods to destroy harmful microorganisms. |
| | B) | exposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage. |
| | C) | fortification of foods with vitamins A and D. |
| | D) | use of irradiation to destroy certain pathogens in foods. |
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3 | |
Those at greatest risk for food-borne illness include: |
| | A) | pregnant woman. |
| | B) | infants and children. |
| | C) | immunosuppressed individuals. |
| | D) | all of the above. |
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4 | |
Ancient methods of food preservation include: |
| | A) | pasteurizing and sterilizing. |
| | B) | canning, blanching, and irradiating. |
| | C) | freezing and boiling. |
| | D) | drying, smoking, and fermenting. |
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5 | |
A biological method of food preservation is: |
| | A) | freezing. |
| | B) | drying. |
| | C) | fermentation. |
| | D) | adding salt. |
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6 | |
The organisms used in the process of fermentation: |
| | A) | metabolize all the oxygen in food. |
| | B) | produce water in the food. |
| | C) | utilize all the nutrients in a food. |
| | D) | produce products, such as acids, that inhibit the growth of other organisms. |
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7 | |
Food can be kept for long periods of time by adding salt or sugar because these substances: |
| | A) | make the food too acidic for spoilage to occur. |
| | B) | bind to water, thereby making it unavailable to the microorganisms. |
| | C) | effectively kills microorganisms. |
| | D) | dissolve the cell walls in plant foods. |
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8 | |
Bacteria that can grow in the absence of oxygen are called: |
| | A) | anaerobes. |
| | B) | molds. |
| | C) | aerobes. |
| | D) | yeasts. |
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9 | |
A danger of using home-canned food if the processing has been inadequate is: |
| | A) | cancer. |
| | B) | botulism. |
| | C) | excessive nutrient loss. |
| | D) | excessive tin in the juice. |
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10 | |
______________ creates free radicals in food, which can destroy cell membranes and attack DNA and proteins, thus preventing microorganism growth. |
| | A) | pasteurization |
| | B) | irradiation |
| | C) | reduction |
| | D) | all of the above |
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11 | |
Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods? |
| | A) | Use of humectants |
| | B) | Using antibiotics in animal feed |
| | C) | Sequestrants |
| | D) | Aseptic processing |
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12 | |
Food additives are tested under FDA scrutiny for safety to determine the NOEL. What does this mean? |
| | A) | The additive can potentially cause cancer but only when consumed in very large doses. |
| | B) | The additive can not have any potential cancer-causing effects. |
| | C) | An acceptable level for incidental food additives that may cause cancer. |
| | D) | The highest dose of an additive that produces no deleterious health effects in animals. |
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13 | |
It is unwise to thaw meats or poultry: |
| | A) | in a microwave oven. |
| | B) | in the refrigerator. |
| | C) | under cool running water. |
| | D) | at room temperature. |
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14 | |
Keeping food above 140o F (60o C): |
| | A) | increases microbial growth. |
| | B) | slows chemical deterioration. |
| | C) | stops chemical reactions |
| | D) | reduces the growth of pathogens. |
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15 | |
Salmonella bacteria are usually spread via: |
| | A) | raw meats, poultry, and eggs. |
| | B) | pickled vegetables. |
| | C) | home-canned vegetables. |
| | D) | raw vegetables. |
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16 | |
The food-borne illness organism often associated with small cuts and boils is: |
| | A) | Listeria. |
| | B) | Staphylococcus. |
| | C) | C. botulinum. |
| | D) | Salmonella. |
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17 | |
Aflatoxins: |
| | A) | are linked to cancer in animals. |
| | B) | are intentional food additives. |
| | C) | occur only in corn and peanut products. |
| | D) | are on the GRAS list. |
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18 | |
Food additives may be used to: |
| | A) | destroy nutrients. |
| | B) | disguise faulty products. |
| | C) | deceive customers. |
| | D) | enhance appearance. |
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19 | |
Food additives widely used for many years without apparent ill effects are on the __________ list. |
| | A) | FDA |
| | B) | GRAS |
| | C) | additive safety |
| | D) | Delaney |
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20 | |
The Delaney clause states that: |
| | A) | there is a threshold for carcinogens. |
| | B) | the generally recognized as safe (GRAS) list must be reviewed every 5 years. |
| | C) | no substance either introduced or reevaluated after 1958 that is shown to be carcinogenic can be knowingly added to foods. |
| | D) | additives must be evaluated for safety. |
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21 | |
Regulation of most food additives is the responsibility of the: |
| | A) | Centers for Disease Control and Prevention |
| | B) | United States Department of Agriculture. |
| | C) | Food and Drug Administration. |
| | D) | Environmental Protection Agency. |
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22 | |
Antioxidants that prevent rancidity include: |
| | A) | smoke. |
| | B) | salt. |
| | C) | sugar. |
| | D) | BHT and BHA. |
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23 | |
Vitamin C and vitamin E, BHA and BHT, and sulfites are all: |
| | A) | antioxidants. |
| | B) | flavor enhancers. |
| | C) | antimicrobial agents. |
| | D) | incidental food additives. |
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24 | |
Nitrite prevents the growth of: |
| | A) | C. botulinum. |
| | B) | C. perfringens. |
| | C) | S. aureus. |
| | D) | yeasts. |
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25 | |
Substances used to preserve foods by lowering the pH are: |
| | A) | vinegar and citric acid. |
| | B) | smoke and irradiation. |
| | C) | baking powder and soda. |
| | D) | salt and sugar. |
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26 | |
Solanine is: |
| | A) | not known to be harmful to humans. |
| | B) | a naturally occurring toxin found in green potatoes. |
| | C) | a naturally occurring toxin found in shellfish. |
| | D) | a toxin that grows on corn and peanut products. |
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27 | |
Bottom-feeding fish from the Great Lakes often contain: |
| | A) | lead. |
| | B) | dioxin. |
| | C) | urethane. |
| | D) | polychlorinated biphenyls. |
| | E) | A and C. |
| | F) | B and D |
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28 | |
The factor that is least important to control in order to limit food-borne illness is: |
| | A) | presence of pesticides. |
| | B) | presence of microbes. |
| | C) | temperature of food. |
| | D) | time of incubation. |
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2002 McGraw-Hill Higher Education